Artichoke “Nitsuke” with mustard vinaigrette and mint

INGREDIENTS: (6 people)

  • 1 artichoke per person
  • Shoyu
  • Olive oil
  • Black sesame seeds
  • Lemon
  • Fresh mint or spearmint
  • Dijon mustard


  1. Put water In a bowl with lemon juice.
  2. Cook an artichoke nitsuké:
  3. So that they do not turn black, place them in the water with lemon juice.
  4. Drain and rinse the artichokes.
  5. Put 1 c.s. of oil In a pan and heat it up.
  6. Add the artichokes and a pinch of salt. Sauté 5 minutes over medium heat.
  7. Then add a bottom of water and let cook 20 minutes or until all the water evaporates. Monitor to add more if necessary.
  8. In a mortar, mix the ingredients of the vinaigrette: 2 tbs. of oil, 1 tbs . from shoyu, ½ tbs . of mustard, 2-3 tbs lemon juice, ½ tbs . of black sesame seeds, 2 tbs . of fresh mint finely cut. Rectify flavours to taste.
  9. Finally add the vinaigrette to the artichokes in the pan and cook 5 more minutes on low fire.
  10. Serve immediately.

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